Redcurrant Tart

Redcurrant Tart {by}

I finally have a rectangular tart pan! Something that simple can make me so happy πŸ™‚

I know it sounds stupid, I mean it is after all just a small little tart pan. But I just love this simple straight design and I was looking in every shop and all over the internet but couldn’t find it anywhere… Finally I found it here and once I had it in my hands I couldn’t hold myself but ran into the kitchen and got baking.

And as so often I had no control over myself and ended up with two cakes. Oh self-control.

Anyway, my two recipes are actually based on the same pastry dough and filling but I added different flavors and toppings so I ended up with two completely different tarts. I loved them both, but todayΒ I want to show you a summer berry version with redcurrant on top of a cheesecake filling. You might recognize the cheesecake filling from theΒ last time I made a cheesecake. This cheesecake I also topped with berries and I think this combination is just so delicious that it also works in form of a tart. The portions are smaller and the overall appearance is a bit more sophisticated, but still this tart is juicy, fresh and just delicious!

Redcurrants are really perfect for summer, as they are a bit tart which makes this cake lovely fresh. It is finished with some sugar on top to form a lovely crust. Welcome Summer πŸ™‚

Redcurrant Tart {by}

Red Currant Tart

Cook Time: 30 minutes

Yield: 1 Tart (35cm x 11cm)

A lovely fresh summer tart with tart redcurrants on top of a creamy and sweet cheescake filling.


    For the Pastry:
  • 140g Flour
  • 25g Icing Sugar
  • 110g Butter, cold and cut in cubes
  • 3 Tsp Water, cold
  • 0.5 Tsp Lemon Juice
  • For the Filling:
  • 125g Quark (Fromage Frais)
  • 100g Mascarpone
  • 35g Sugar
  • 1 Tbsp Lemon Juice
  • 1 Egg, large (or 2 small ones)
  • 8g Starch
  • For the Topping:
  • 200g Red Currant
  • 1 Tbsp Brown Sugar (Demerara)


    The Pastry:
  1. Start by sifting the flour and icing sugar together in a bowl
  2. Add the cubes of cold butter and either by hand or using a kitchen machine quickly knead in the butter until you get small crumbles
  3. Add the water and lemon juice and quickly bring the dough together, don't overwork it!
  4. Wrap it in clingfilm and chill it for one hour in the fridge
  5. Roll the dough out on a floured surface and put it into a buttered and floured baking tin.
  6. Put it back in the fridge for about half an hour, you can start to prepare the filling in between.
  7. The Filling:
  8. Mix together the quark, mascarpone, sugar and lemon juice and zest until smooth.
  9. Combine the eggs together with the starch until the starch has dissolved, you don't want big lumps of starch.
  10. Combine the egg-starch mixture with the cheese mixture and mix well and add it on top of the chilled pastry.
  11. The Topping:
  12. Wash the berries and drain them. Add them on top of the cream filling and sprinkle a tablespoon of sugar over them.
  13. Bake the tart in a 200Β° (180Β°C Fan) oven for about 30 minutes until golden.

PS: I still can’t forgive myself that I actually missed rhubarb season. Why is time flying by so quickly? I wanted this tart panΒ for so long and initially intended to bake a rhubarb tart with it. So once I finally go it I actually went to the market and was looking for some rhubarb, can you believe it? I felt so stupid when I realized that the season is long over and was obviously disappointed. I just had this picture in my mind of a rhubarb tart as it would fit perfectly with my new tart pan. But alas, I was way too late. So I went with my all time favorite, berries, again! At least I didn’t miss redcurrant season πŸ˜‰



  1. Oh gosh, I’ve been looking all over for the same tart pan too! I can’t find it either. I was supposed to use the same size for the blueberry & lemon curd cream tart I made recently, but had to adapt it for a bigger tart tin. I’ll have to check Amazon in the UK to see if they have any. *fingers crossed*

    And wow, this tart looks amazingly fresh and summery. The filling kinda looks like custard, but when you look at the ingredients it’s completely different. Does it taste kinda like a cheesecake? Either way, looks absolutely and utterly gorgeous. Pinning.

    • Thanks a lot Lisa πŸ˜€ It is strange that it is so hard to find this tart pan… but you could check if the German Amazon ships to the UK. I also used to order when I was living in the Netherlands and it was for free… maybe you are lucky πŸ˜‰ Anyhow I though that your blueberry tart looks stunning the way it was πŸ˜€
      It does taste a little like cheesecake, but not too much as the layer is very thin obviously. It is mostly just very creamy and rich which I think fits perfectly with the tart berries πŸ˜‰
      Take care and thanks for your sweet comment πŸ˜€

  2. First time here and I must say that your photography is gorgeous!!! Never thought about making red currant tart – unique, creative and genius!!

    • Welcome to my Blog Ami, I am happy that you have found your way to my little blog and that you like it πŸ˜‰
      love, rebecca

  3. This looks sooooo good. I want a piece :).
    Have great week.
    Love Fanny

    • Thaaaaanks Fanny πŸ˜€
      You too πŸ˜‰
      Hugs, rebecca

  4. I have some red currants I was about to make jelly with but now that I have seen this…..!! Also really want one of those tins!

    • I love my tin so much πŸ˜€ It is crazy isn’t it? πŸ˜‰ Oh you really should make this tart, I loved it so so much, it was one of my personal favorites, because I looove the tartness of redcurrant πŸ˜‰ If you make it, let me know if you liked it πŸ™‚

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